COURTYARD ATLANTA NE DULUTH SUGARLOAF

Observed that green detergent buckets used to hold sanitizing solution were not properly labeled as sanitizer. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf).

Observed that the facility did not have chlorine test strips to measure the sanitizer concentration of the dish machine behind the front service counter. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf).

Observed two boxes of uncut tomatoes that each contained tomatoes with large, brown, soft spots. Observed a package of cut celery with severe browning of the celery. Observed two packages of kale that were wilted with a watery/slimy texture. Observed a package of opened sliced cheddar that contained green, mold like spots. Food shall be safe, unadulterated, and honestly presented. (P).

Observed several foods in a walk-in cooler (see temperature log) that were cold holding above 41F. Observed individual servings of butter that were sitting at out at room temperature from a previous day. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P).

Observed multiple opened or prepared foods (sliced melon, sausage, milk) from greater than 24 hours prior that were not date marked. A food that requires datemarking shall be discarded if it is in a container or package that does not bear a date or day. (P).

Observed several foods (burger patties, sausage patties, boiled eggs, mozzarella cheese, deli wraps, deli sandwich) that were marked with a prep date of 8 days prior. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P).

Observed ricotta cheese with an expiration date of July 26, 2026. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P).

Several violations of risk factors due to lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf).

PIC could not demonstrate in a verifiable manner of their employee's responsibility to report to the person in charge information about their health and activities. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf).

Observed that the facility did not have a thermometer that can be used to measure thin foods. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf).

Observed that the handwashing sink in the bistro did not have a handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C).

Observed that the walk-in cooler was not able to cool foods to 41F or below. Ambient temperature inside the cooler was 47.1F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C).

There was a build-up of a white substance on the shelving on the left side of the walk-in cooler. The shelving of the right side of the cooler was not smooth and appeared to have an accumulation of rust. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C).